Tonno e Fagioli
(Tuna and White Bean Salad)
Serves 4
1/2 lb. dried cannellini beans or
other Italian white beans
1 clove garlic, crushed and peeled
2-3 fresh sage leaves
Fruity extra-virgin olive oil
Salt and freshly ground black
pepper
2 7-oz. cans olive oil-packed
ventresca or other olive
oil-packed top-quality tuna,
lightly drained
1 small red onion, peeled and
thinly sliced
1. Soak beans in a large bowl of cold water for at least
4 hours or overnight. Drain, put into a medium pot, and
add 6 cups of cold water, garlic, sage, and 1 tbsp. of the oil.
Cover and bring to a simmer over medium heat. Reduce
heat to medium-low and simmer, partially covered, stirring
occasionally, until beans are tender, 45-60 minutes.
Drain, put beans into a large bowl, season to taste with salt
and pepper, and set aside to let cool.
2. Add tuna, to bowl, breaking up large chunks with a wooden
spoon.
Scatter onions over tuna, then
drizzle with oil and season
generously
with salt and pepper. To print this recipe, click...Here.
Minestrone
Serves 6 to 8
FOR THE SOUP:
1 oz. dried porcini
1/4 lb. swiss chard, washed and
trimmed
1/4 lb. spinach, washed and
trimmed
Salt
2 small zucchini, diced
2 medium white potatoes, peeled
and diced
2 Japanese eggplants, peeled and
diced
2 tbsp. extra-virgin olive oil
2 cups tubetti pasta .
2 cups cooked white beans
Freshly ground black pepper
FOR THE PESTO:
2 tbsp. pine nuts
2 cloves garlic, peeled and chopped
1/2 tsp. salt
2 cups packed fresh basil leaves
1/2 cup extra-virgin olive oil
3 tbsp. grated parmigiano reggiano
1. For the soup: Soak porcini in 2 cups warm water in a
bowl until soft, about 20 minutes. Remove porcini, rinse,
chop, and set aside. Strain porcini water through a coffee
filter and reserve. Chop chard and spinach.
2. Bring porcini water and 6 cups salted water to a boil in
a large pot. Add porcini, chard, spinach, zucchini, potatoes,
eggplant, and oil. Reduce heat to low and simmer,
uncovered, for 1 hour.
3. For the pesto: Put pine nuts, garlic, and salt into a food
processor and blend to a paste. Add basil, drizzle in olive
oil, and process until smooth. Transfer to a bowl and stir
in parmigiano.
4. Add pasta to soup. Cook pasta for about 10 minutes,
then add beans and cook for 5 minutes more. Stir 2-3 tbsp.
of the pesto into the soup; serve the rest at the table or reserve
for another use. Season soup with salt and pepper.
Serve hot or at room temperature, sprinkled with additional
grated parmigiano, if you like. To print this recipe, click...Here.
Calzone
Makes 4
1 7-gram packet active dry
yeast
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tsp. salt
Extra-virgin olive oil
1/2 lb. fresh mozzarella, sliced
into 8 pieces
16 oil-packed anchovy filets
1 14-oz. can peeled whole san
marzano tomatoes, drained
and chopped
2 tsp. fresh oregano leaves
1/2 cup cornmeal
1. Dissolve yeast in 1/4 cup lukewarm water in a large bowl
and set aside to let rest until foamy, about 10 minutes.
Combine all-purpose and cake flours and salt in a bowl.
Add 1 cup flour mixture to yeast. Stir with a wooden
spoon. Add 1/2 cup water, then 1 cup flour. Mix well, then
work in remaining 1 cup flour. Gradually add another 1/4
cup water to make a soft, moist dough.
2. Turn out dough onto a lightly floured surface and
knead until smooth, 10-12 minutes. Divide dough into
4 even or equal balls. Lightly coat the insides of 4 small
bowls with oil. Place 1 ball of dough in each bowl. Cover
with damp cloths and set aside to let rise until dough
doubles in bulk, 2 1/2-3 hours.
3. Place pizza stone or unglazed tiles in oven and preheat
at highest setting (not broil). On a floured surface, stretch
1 ball of dough into a thin 9" circle. Place 2 slices mozzarella,
4 anchovy filets, and 2-3 tbsp. tomatoes on one
side of 1 circle of dough. Sprinkle with oregano, fold
dough over, and pinch to seal. Repeat process to make a
total of 4 calzones.
4. Sprinkle cornmeal on pizza stone. Brush each calzone
with a little oil and place on top of pizza stone. Bake calzones
until golden, about 15 minutes. To print this recipe, click...Here.
Gnocchi Di Spinachi Con Ricotta
(Spinach and Ricotta Gnocci)
Serves 8
2 1/2 cups fresh ricotta
1 bunch spinach, trimmed and washed
1 cup flour
2 4/2 cups freshly grated
parmigiano-reggiano
4 egg yolks
10 leaves fresh mint, minced
Pinch freshly grated nutmeg
Salt and freshly ground black
pepper
8 tbsp. butter
10 small leaves fresh sage
1. Drain ricotta overnight in a cheesecloth-lined strainer set over a
bowl in the refrigerator.
2. Blanch spinach in a large pot of boiling water. Drain; cool
under cold running water and squeeze out excess water.
Finely chop spinach, then crush with a mortar and pestle to
a fine paste. Transfer to a large bowl. Add 2/3 cup of the flour,
2 cups of the parmigiano, egg yolks, ricotta, mint, nutmeg,
and salt and pepper to taste and mix well.
3. Dust a work surface with remaining flour. Using 2 small
spoons, shape 1 heaping tbsp. of ricotta mixture into an ovoid,
then gently slide mixture off spoon onto floured surface. Repeat
with remaining mixture to make about 40 gnocchi.
4. Bring a large pot of salted water to a boil, then reduce heat
to maintain a gentle simmer. Melt butter in a large skillet
over medium heat. Add sage and cook until leaves just begin
to fry, 2-3 minutes. Keep sage butter warm over lowest heat.
5. Add gnocchi to simmering water in 2 batches and cook
until they float, 3-5 minutes. Using a slotted spoon, transfer
gnocchi, draining briefly, to skillet with sage butter. Increase
heat to medium and cook, spooning butter over gnocchi, until
heated through, 1-2 minutes. Divide gnocchi and sage butter
between 8 plates and sprinkle with remaining parmigiano.
To print this recipe, click...Here.
Ravioli Di Zucca
(Pumpkin Ravioli)
Serves 6
Cheese pumpkins not jack-o-lanterns are the best pumpkins to use for this recipe.
FOR THE FILLING:
3 tbsp. extra-virgin olive oil
1 2 1/2 lb. cheese pumpkin, seeds
removed, cut into chunks
2 egg yolks, lightly beaten
1 small yellow onion, peeled
and finely chopped
1 tsp. red pepper flakes
6 amaretti (Italian almond
cookies), crushed into crumbs
1 tsp. ground cinnamon
1/4 cup freshly grated
parmigiano-reggiano)
2 tbsp. honey
1 cup dry white wine
1 tsp, salt
FOR THE SAUCE:
6 tbsp. butter
18 fresh sage leaves, chopped
Salt
12 large squares fresh egg pasta
1. For the filling: Preheat oven to 350°.
Lightly oil a baking
sheet with 1 tbsp. of the oil, scatter
pumpkin chunks
on top,
and bake until tender, 30-45 minutes. Remove from oven and
set aside to let cool for about 10 minutes, then remove and
discard skin. Transfer pumpkin pulp to a mixing bowl, mash
with a fork, then beat in egg yolks and set aside.
2. Heat remaining oil in a large pan over medium heat. Add
onions and saute until soft, about 10 minutes. Add red pepper
flakes, amaretti, cinnamon, 2 tbsp. of the parmigiano,
honey, wine, and salt and cook for 3-4 minutes. Mix in pumpkin,
cook for 2 minutes more, then transfer to a food processor
or blender and puree until smooth. Return pumpkin
mixture to the same pan, cover, and keep warm over low heat.
3. For the sauce: Heat butter in a small skillet over medium
heat. Add sage and cook until butter is golden brown, about
10 minutes. Remove from heat and set aside.
4. Bring a large pot of salted water to a boil, then reduce
heat to maintain a simmer. Slip pasta squares into pot and
cook until they float, 2-3 minutes. Use a large skimmer to
remove pasta from the water and drain well. Lay 1 pasta
square on each of 6 plates, spoon pumpkin filling onto
squares, flattening it with the back of a spoon, and cover
with remaining pasta squares. Drizzle sage butter over
each square, sprinkle with remaining parmigiano, and
garnish with additional fresh sage leaves, if you like.
To print this recipe, click...Here.
Shrimp Fra Diavolo
Serves 2 - 4
1/3 cup extra-virgin olive oil
16 large shrimp, peeled and deveined
6 cloves garlic, peeled and minced
3 shallots, peeled and chopped
30 cherry tomatoes (about 6 oz.) halved
1 1/2 cups canned crushed Italian tomatoes
1 2/3 cups dry white wine
Leaves from 1 sprig oregano, chopped
Salt and freshly ground black pepper
1/2 lb. bucatini or linguine
Leaves from 2 sprigs parsley, chopped
3/4 tsp. dried red pepper flakes
1. Heat oil in a large skillet over medium heat. Add
shrimp and cook, turning once, until just cooked through,
about 3 minutes per side. Transfer to a plate and set aside.
Add garlic and shallots to same skillet and cook until soft,
3-5 minutes. Add cherry tomatoes, canned tomatoes,
wine, and oregano. Season to taste with salt and pepper
and simmer, stirring occasionally, until cherry tomatoes
are soft and sauce has thickened, about 20 minutes. (If liquid
starts to boil too rapidly, reduce heat to medium-low.)
2. Meanwhile, cook pasta in a large pot of boiling salted
water over high heat until just tender, 11-13 minutes.
Drain, reserving 1/4 cup of the pasta water.
3. Add parsley, red pepper flakes, pasta, pasta water, and
shrimp to skillet and toss well. Divide pasta and sauce
between 2-4 warm plates, arranging half the shrimp in
center of each plate. To print this recipe, click...Here.
Pollo alla Cacciatora
(Chicken Cacciatore)
Serves 4
1/4 cup extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and minced
1 3-lb. chicken, cut into 8 pieces
1 cup dry white wine
1 28-oz. can peeled whole Italian plum tomatoes,
chopped, juice reserved
1 bay leaf
1 tsp. minced fresh rosemary leaves
1/4 cup minced fresh Italian parsley leaves
Salt and freshly ground black pepper
1 cup rich chicken stock
1. Heat oil in a large pan over medium-high heat. Add
onions and cook, stirring occasionally, until soft, about
10 minutes. Add garlic and cook, stirring often, for about
2 minutes more. Push onions to sides of pan, then add
chicken and fry, turning pieces several times to brown
evenly; about 4 minutes per side.
2. Add wine to pan and cook until it evaporates, about
5 minutes. Add tomatoes with their juice, bay leaf, rosemary,
and all but 1 tbsp. of the parsley, season to taste
with salt and pepper. Reduce heat to low, partially cover
pan, and simmer for 45 minutes, gradually adding stock
to pan as tomato juice evaporates. Remove bay leaf and
serve, garnished with reserved parsley and with steamed
potatoes or white rice, if you like. To print this recipe, click...Here.
Osso Buco
(Braised Veal Shank)
Serves 4
1/2 cup extra-virgin olive oil
1 leek, white part only, washed,
trimmed, and minced
3 medium carrots, peeled,
trimmed, and minced
2 ribs celery, trimmed and minced
2 sprigs fresh rosemary
2 leaves fresh sage
1 2" strip lemon peel
1 cup tomato sauce
1 cup beef stock .
1 3-lb. whole veal shank, cut into 4 pieces
Salt and freshly ground black pepper
1 cup flour
1. Preheat oven to 350°. Heat 1/4 cup of the oil in a large
heavy pot with cover over medium heat. Add leeks, carrots,
celery, rosemary, and sage and cook, stirring, until vegetables
are golden brown, about 15 minutes. Stir in lemon peel,
tomato sauce, and stock. Remove from heat and set aside.
2. Meanwhile, generously season veal shanks with salt and
pepper, then dredge them in flour until lightly coated,
shaking off excess flour. Heat remaining 1/4 cup oil in a
large skillet over medium-high heat. Add veal shanks and
sear, turning once, until well browned on both sides, about
5 minutes per side. Place veal shanks in pot with vegetables,
cover, and transfer to oven. Cook until meat is fork
tender and falling off the bone, about 2 hours. Serve with
risotto alla milanese or plain steamed white rice, if you like.
To print this recipe, click...Here.
Risotto Con Scampi E Radicchio
(Risotto with Scampi and Radicchio)
Serves 4
1 fish bouillon cube
3 tbsp. extra-virgin olive oil
1 small white onion, peeled and minced
2 cloves garlic, peeled and minced
1 1/4 lbs. small shrimp, peeled
1 2/3 cups carnaroli or other risotto rice
1 cup tocai friulano or other dry
Friuli white wine
1 medium head radicchio di
treviso, trimmed and chopped
1 tbsp. butter
1/4 cup grated parmigianoreggiano
Salt
1. Bring 5 cups water to a boil in a medium pot over high
heat. Reduce heat to low, add bouillon cube, and stir until
dissolved.
2. Heat oil in a medium heavy pot over medium-low
heat. Add onions and garlic and cook, stirring often with
a wooden spoon, until soft, about 10 minutes. Increase
heat to medium-high, add shrimp, and cook for 1 minute.
3. Add rice, stir to coat well, then add wine and cook until
alcohol evaporates, about 3 minutes. Add 3/4 cup warm
fish broth at a time and cook, stirring constantly, until
broth has been absorbed before adding more. After 15 minutes,
add radicchio. Continue cooking until rice is tender
but firm, about 5 minutes more. Remove from heat, stir
in butter and parmigiano, and season to taste with salt.
To print this recipe, click...here.
FINOCCHIO AL BURRO E PARMIGIANO
(Fennel with Butter and Parmigiano-Reggiano)
Serves 6
Salt
8 small bulbs of fennel,
trimmed and quartered
5 tbsp. butter
Freshly ground black pepper
1/4 cup freshly grated
parmigiano-reggiano
1. Bring a large pot of salted water to a boil over high
heat. Add fennel and cook until slightly softened, about
5 minutes, then drain.
2. Heat butter in a large skillet over medium heat. Add
fennel, season to taste with salt and pepper, and cook,
turning fennel occasionally, until just tender, about
15 minutes. Transfer to a warm serving dish and sprinkle
with parmigiano. To print this recipe, click...Here.
SPAGHETTI ALLA CARBONARA
(Spaghetti with Eggs and Pancetta)
Serves 4
1 lb. spaghetti
Salt
1/2 cup freshly grated parmigiano-reggiano
1/2 cup freshly grated pecorino
romano
Freshly ground black pepper
1. Heat oil in a skillet over medium-high heat. Add
pancetta and fry until crisp and brown, 5-6 minutes.
2. Put eggs, egg yolks, and 1/4 cup water into a small
bowl and beat together with a fork, then set aside.
3. Cook spaghetti in a large pot of boiling salted water
until al dente, 10-12 minutes. Drain in a colander, then
return spaghetti to the pot. Use 2 large forks or spoons to
mix the eggs, the pancetta with all its rendered fat and
cooking oil, and 1/4 cup each of the parmigiano and pecorino
into the spaghetti. Season generously with salt and pepper.
Serve with the remaining 1/4 cup each parmigiano and
pecorino sprinkled on top. To print this recipe, click...Here.
Zabaione
(Marsala Custard)
Serves 4
4 egg yolks
1/4 cup sugar
1/2 cup marsala
1. Put eggs and sugar into a large stainless-steel mixing
bowl and using a large whisk, beat until thick and pale
yellow, about 5 minutes.
2. Bring a large pot of water just to a simmer over
medium heat (do not let it boil). Set bowl with eggs and
sugar over the simmering water to make a double boiler.
Gradually drizzle in the marsala, whisking continuously.
Continue whisking until the mixture is light and foamy,
almost tripling in volume and holding soft peaks, about
15 minutes. (Do not let the egg mixture cook around the edges of
the bowl.) Spoon into 4 bowls and serve either warm, at
room temperature, Or chilled. To print this recipe, click...Here.
Vistorta Torta Di Cioccolato
(Flourless Chocolate Cake)
Serves 6-8
13 tbsp. butter, softened
3 tbsp. flour
6 oz. semisweet chocolate
3/4 cup sugar
6 eggs, separated
1 1/4 cups finely ground almonds
1 tbsp. brandy
2 pinches salt
Confectioners' sugar
1. Preheat oven to 375°. Using about 1 tbsp. of the butter,
grease an 11" springform pan, line bottom with parchment
paper, grease paper, then dust paper and sides of pan
with flour. Melt chocolate in top of double boiler set above
simmering water over medium heat. Set aside to let cool.
2. Put remaining butter into a large bowl and beat with
an electric mixer until fluffy. Gradually add sugar, beating
for 2-3 minutes. Add egg yolks one at a time, beating well
between each addition, then add chocolate, beating just
enough to blend it in. Stir in almonds and brandy; set aside.
3. Put egg whites and salt into a large, clean bowl and
beat with an electric mixer until they form medium-stiff
peaks. Add one-third of the whites to the chocolate mixture
and fold in with a rubber spatula, then carefully fold
in remaining whites in 2 batches, taking care not to deflate
the batter. Pour into prepared pan.
4. Put pan into oven and bake for 15 minutes, reduce
heat to 350°, and continue baking until a skewer stuck
into center of cake comes out clean, 30-40 minutes.
Remove cake from oven and set aside to cool. Unmold,
peel off parchment paper, and place on a cake plate. Dust
liberally with confectioners' sugar just before serving.
To print this recipe, click...Here.
Anise-Almond Biscotti
Makes About 2 Dozen
3/4 cup whole almonds
2 1/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt ,
8 tbsp. butter, softened
1/4 cup sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1 tbsp. anise seeds
1. Preheat oven to 350°. Spread almonds in a single layer
on a baking sheet and toast, turning occasionally, for
10 minutes. Set aside to let cool, then roughly chop.
2. Sift together flour, baking powder, and salt in a small
mixing bowl. Set aside. Cream butter and sugar together
in a large mixing bowl with an electric mixer until fluffy,
then beat in eggs and vanilla. Gradually add flour mixture,
mix until combined, then stir in chopped almonds
and anise seeds. (Dough will be stiff.)
3. Transfer dough to a lightly floured surface, then, using
your hands or a rolling pin, shape into 1 long roll, about
3" x 13".
4. Line baking sheet with parchment paper or aluminum
foil (shiny side up). Transfer dough roll to baking sheet,
flatten slightly, then bake until golden brown, about 35
minutes. Remove from oven (do not turn oven off); set aside
to let cool until cool enough to handle, about 15 minutes.
5. Using a serrated knife, cut roll, on the diagonal, into
1/2" thick slices. Place slices flat on baking sheet and bake,
turning once, until golden brown, about 5 minutes per
side. Do not over bake. Biscotti will feel soft in the middle
but will become crisp and hard as they cool. Allow to
cool completely on baking sheet. Biscotti will keep in a
sealed container for up to 4 weeks.
To print this recipe, click...Here.
The History of Pizza
Flatbreads or rounds of dough with various toppings can be found throughout the history of civilization. What is known as pizza today can be traced to Naples, Italy in the Middle Ages. The Italians are also credited with coining the term pizza, although its origin is not clear. It could have derived from the Italian word for point, pizziare, meaning to pinch or pluck, or a verb meaning to sting or to season.
Early toppings may have included cheeses, dates, herbs, olive oil, and honey. Tomatoes or tomato sauce were not introduced until the sixteenth century when New World explorers brought the red fruit back from South America. The wealthy classes regarded the tomato as a fruit to be avoided; indeed many thought it to be poisonous. But in the peasant neighborhoods of Naples, residents were enjoying it with the rounds of dough that constituted their primary staple. Somehow the news of this tomato pie spread, and open-air pizza parlors began to do a brisk business. It was also not unusual to see the pizza maker, or pizzaioli plying his wares through the streets.
Just as the tomato made its way to Europe, the pizza traveled to the United States with the large influx of Italian immigrants in the latter part of the nineteenth century. One of the earliest known pizzerias was opened by Gennaro Lombardi in New York City in 1905. The thin-crust pie served featured a layer of tomato puree, mozzarella cheese, and various toppings such as sausage and pepperoni. In 1943, Ike Sewell created a deep-dish version at his Chicago restaurant, Pizzeria Uno. The deep-dish pizza combines the sausage, pepperoni, mushrooms, and such with the cheese, which is then poured into a high-sided crust. A layer of tomato sauce is then ladled over the top.
By the end of the 1940s, Frank A. Fiorello was packaging and marketing the first commercial pizza mix. Frozen pizzas were introduced in 1957. By the 1990s, one out of every 20 meals eaten in American homes each week was pizza. From its humble beginnings as a staple of the peasant diet, pizzas now sport everything from shrimp to pineapples to barbecued chicken. The manufacturing process, however, remains virtually the same.